The project of lotus pattern design on fabric for the textile product development was conducted for purpose of studying any method to design the lotus pattern on fabric which would lead to the development of any house decoration and surveying the consumer satisfaction with the fabric product printed with the lotus pattern In this regard five methods of the lotus pattem esign were used with four types of fabric i.e. cotton cloth sillk linen and mixed fabric. Thereinafter two of these methods were selected to produce five types of product and then the survey on the consumer satisfaction was conducted.

The research on factors affecting the quality ofThai handicraft products from lotus aimed 1) to compare how to last the quality of Thai handicraft products from lotus 2) to propose the ideas to last the quality ofThai handicraft products from lotus and 3) to study on the satisfaction towards the products from lotus. The process on how to last the quality of the products was done by three methods which were using flower food using alum and using lime juice. Products from lotus in this research were wrist garland Phan Phum (lotus bud shaped like stupa) Toop Tian Pae (raft-shaped bowl oftlower containing flowers joss-sticks and candles). The originaJ products were made and asked for the satisfaction from the target groups which were 100 of housewife groups community handicraft workers university students and interested people in Bangkok. Data collection and evaluation were processed by questionnaire. Data was analyzed statistically by frequency percentage and mean.

Product Development of Lotus Seeds for Health Food Industry aimed to develop 6 kinds of Processing food recipes and process which consisted of Instant lotus seed Lotus seed butter Lotus seed tablet Lotus seed Croquettes Lotus seed Cream and Lotus seed milk . The result process : time of boiled for lotus seed 20 minutes and Ratio of lotus seed and water type wet mill 2:1 and dry by tray dryer at temperature 70 °C time 6 hours. Instant Lotus seed was yellow light color and was Peak viscosity 113.675.51 RVU and Setback 39.66±±27.74 RVU. The Proximate analysis was found Moisture Protein Crude fiber Crude fat Ash and Carbohydrate were 5.06 16.47 3.26 0.72 35.48 และ 38.90 respectively. Lotus seed tablet was developed by ratio of Instant lotus seed : milk powder were 40:60 and using cocoa powder 9 %. Lotus seed tablet was brown color and moisture content 4.7% . The ingredient of Lotue seed paste were dry lotus seed : sugar powder 42:34 and using Carrageenan 1 % . Lotus seed Croquettes developed by ratio of Instant lotus seed : potato paste were 50:50 . Consumer test 52 % buyer. Lotus seed Cream using boiled lotus seed 20 % by weight and Lotus seed Cream no egg yolk it food for health. Lotus seed milk were Lotus seed 80% and pectin 0.5 %.

The main purposes research of Value Adding of Nelumbo Nucifera (Lotus) as the Food lngrestent are (1) Studying the possibility of using Nelumbo Nucifera (Lotus) as the Food ingredient. (2)Studying chemical components of food products using Nelumbo Nucifera (Lotus) as their ingredients. (3)Studying consumer acceptance. from the research when using Nelumbo Nucifera (Lotus) as the food ingredient in 10 menus} indicated that deletable imitaion fruits (Kanom look-choob)has its reputation up to 50 percent of consumer acceptance after using lotus beads instead of peeled green beans. Coconut Macaroon(Kanom Ba-binX has 60 percent of consumer satisfaction after using lotus roots instead of ripe coconut. Rolled Wafer (Thong Muan)adding lotus petal to ingresients had consumer acceptance at only 3 percent. Thai Meringe(Sommanat) has 10 percent of conumer satisfaction after using lotus beads powder instead of wheat flour. Cake has 10 percent of consumer satisfaction after using lotus beads powder instead of wheat flour.Cookieshas 10 percent of consumer satisfaction after using lotus beads powder of wheat flour.Waffle has 10 percent of consumer satisfaction after using lotus beads powder instead of wheat flour. Sandwich Spread after using lotus young stem instead of pickle has acceptance at 50 percent. Pork Balls adding lotus young stem at 20 percent.

The project ··Lotus Products for Business aimed to develop lotus products for business and to transfer the knowledge and technology to the community for one tambon one product. The target group was 30 conswasted ofhousewife group community group art handicraft entrepreneur and general public in Bangkok. 1be study included 5 steps: (l) make the prototype products and present to public (2) prepare the tools for transfetring the technology (3) evaluation and statwastical analyswas including frequency percentage mean and standard deviation. The general infonnation of the 30 trained people could be swnmarized as follows: 100010 was female 60% was 31-40 years old 33.33% was bachelor degree and 33.33% was entrepreneur. It was found that the knowledge and technology transferring method resource person and facilities were evaluated to be the best suitable.